Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties

Abstract

Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and a carrier of bioactive compounds, such as curcumin. However, incorporating curcumin in hydrophilic matrixes can be a challenge, and new strategies need to be explored. In this work, CMC-based films containing free curcumin and curcumin-loaded nanohydrogels (composed of lactoferrin and glycomacropeptide) were produced and characterized. The incorporation of curcumin-loaded nanohydrogels showed a significant decrease in films’ thickness (from 0.0791 to 0.029 mm). Furthermore, the water vapor permeability of CMC-based films was significantly decreased (62%) by incorporating curcumin-loaded nanohydrogels in the films. The water affinity’s properties (moisture, solubility, and contact angle) of films were also affected by incorporating encapsulated curcumin. The addition of nanohydrogels to CMC-based films reduced the tensile strength values from 16.46 to 9.87 MPa. Chemical interactions were analyzed using Fourier transform infrared spectroscopy. The release profile of curcumin from CMC-based films was evaluated at 25 °C using a hydrophilic food simulant and suggests that the release mechanism of the curcumin happens by Fick’s diffusion and Case II transport. Results showed that protein-based nanohydrogels can be a good strategy for incorporating curcumin in edible films, highlighting their potential for use in food applications.

Innovative Biomedical and Technological Strategies for the Control of Bacterial Growth and Infections

“…Another example of a film with additives, according to Bourbon et al [116], is carboxymethylcellulose-based films, which can act as a protective barrier on food surfaces, serving as carriers of bioactive compounds such as curcumin. This study also showed that protein-based nanohydrogels could be a good strategy for incorporating curcumin into edible films, highlighting their potential for use in food applications, mainly due to their antioxidant and antimicrobial activity, which could extend the shelf life of foods.…”

Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan

“…Penentuan faktor terdiri dari tiga variabel bebas, yaitu konsentrasi CMC, lilin lebah, dan gliserol (Tabel 1). Penentuan faktor diperoleh berdasarkan kajian penelitian Bourbon et al (2021), Safitri et al (2020), dan Sari et al (2008) yang mendapatkan konsentrasi CMC 2% (b/v), lilin lebah 2% (b/v), dan gliserol terbaik yaitu 1-2% (v/v), serta dilakukan penelitian pendahuluan untuk mendapatkan ketiga konsentrasi terbaik dalam penentuan batas atas dan bawah dengan melihat respon ketebalan dan heat sealability. Kolangkaling sebanyak 10 g dan akuades sebanyak 100 mL ditetapkan sebagai variabel tetap.…”

Advances in Cellulose-Based Packaging Films for Food Products

“…It is a common ingredient in food gels, such as processed meat products, dry pet foods, yoghurt, beverages, ice cream and dessert. In addition to these, CMC can provide control to the viscosity of film-forming solution, and protective barrier when used in food packaging film applications [44].…”